- 400 grams of pasta type conchiglioni
- 1 onion
- 2 trumpets medium
- 2 tomatoes, beef heart
- 200 g of tomato puree
- 1 mozzarella
- grated parmesan cheese
- extra virgin olive oil
- pepper to taste
Cook the conchiglioni in plenty of boiling salted water for about 12 minutes and drain.
Meanwhile, peeled onion, cut into thin slices and sauté in a frying pan with a drizzle of extra virgin olive oil, add onion trumpets washed, checked and sliced thin and bake for about 10 minutes, add the tomato puree, salt and pepper to taste, continue cooking for another 10 minutes and turn off the heat.
Pour into the pan and stir the conchiglioni all.
Prepare a greased baking pan with a drizzle of extra virgin olive oil, pour the conchiglioni, add the diced mozzarella, tomatoes that you previously removed the peel and cut into chunks, sprinkle with grated parmesan cheese, finished with a blade ‘extra virgin olive oil and bake at 200 degrees for 15 minutes.